The good and the bad – stuffed peppers
Hello everyone out there!
What can you say about stuffed green bell peppers? How can you make an ordinary dish less boring than what already is without being pretentious or vicious? There are countless recipes for stuffed peppers found out there and although they might be delicious, they do not look it. Stuffed peppers are good comfort food, but they are for some reasons one of those sorts of food dishes that does not look good when photographed.
Forgive my realistic description of a dish which can be surprisingly good despite its looks. As always I remind myself that beauty can always be found if we only look further, down beneath … as it is the case with this dish and now let’s go for those stuffed peppers.
The peppers are from my father-in-law’s garden. And this reminds me to suggest to all of you to plant your own gardens if you can and have the space for it. Planting your own food is perhaps primitive to many, but very satisfying and a good way to promote our fight against polluted produced food –and why not to promote the fight against hunger. Also, be vocal, become advocates of promoting fresh local eating as this supports our local food suppliers as well as promotes a good ecosystem. Always be aware of where your food comes from and how your food is being produced. Enjoy the peppers!
Meat stuffed peppers with roasted red pepper sauce
For the stuffing:
Ingredients:
12 medium to small green bell peppers (I double the recipe to share them with my sisters and neighbors – I also had too many peppers and needed to use them)
1 ½ pounds lean ground beef
1 pound Italian or Argentinian sausages (uncased)
Salt & freshly ground black pepper
2 tablespoon olive oil
1 medium onion chopped
4 garlic cloves chopped or minced
1 pound of mushrooms chopped (I used baby bella)
1 tablespoon ginger grated
Thyme or fresh oregano minced
Parsley minced
½ cup red wine
Panko bread crumbs
2-3 eggs
Cheddar Cheese
For the roasted red pepper sauce:
3 red bell peppers
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1-2 tablespoons water
2 garlic cloves
½ cup heavy cream
Salt & freshly ground black pepper
Few drop of lemon or lime
Drizzle olive oil
Procedure:
For the peppers:
Wash peppers and cut the tops off; remove seeds and veins (the top portions can be cut and added to the stuffing if desired or save for later preparations). Set aside until needed.
For the stuffing:
Get the sausage out the case and combine it with the ground beef in a large mixing bowl. Season the meat with salt and pepper. Heat the olive oil in a large pot or skillet over medium heat until hot. Add the onions and cook for 2-3 minutes. Add the garlic and cook for a minute. Incorporate the chopped mushrooms, the grated ginger, and thyme or oregano. Cook the mixture for a few minutes and then add the wine. Make sure to also season all the aromatics and veggies with salt and black pepper in order to get all their flavors. Add the meat and let it cook for about 20 to 25 minutes. The meat and the mushrooms will release some liquid that is fine just make sure to strain the liquid before you add the bread crumbs and egg (the stuffing has to be dry). Cool down the meat and then add the bread crumbs and eggs. You can also use parmesan or pecorino cheese mix with the bread crumbs (optional).
Mix well and stuff the peppers with the meat mixture; put the cheddar cheese on top and bake at 350 ˚F or 180 ˚C for 30 minutes. I used muffins baking molds to bake the peppers, but by all mean use whatever you have available. The peppers will be tenders, but not mushy just the way we like them.
For the roasted red pepper sauce:Wash and dry the red peppers. Take a pastry brush and with a little bit of olive oil brush the peppers. Place in a cooking sheet with the two tablespoon of water and bake them in the oven or broiled until tender. Peel and clean all the seeds off the peppers.
Puree the roasted peppers and the garlic in a blender or food processor. Place the puree in a medium pot and season with salt, black pepper and lemon. Add the cream and let it reduce until thickening. Adjust seasoning if necessary.
Assembly and presentation:
In a plate of your preference place the sauce and put one or two stuffed peppers on top. Garnish with fresh basil and a few drizzle of a good olive oil.
Note:
This dish is good alone for a low carb dinner – lunch or you can serve it with a salad, rice or pasta. This is a perfect dish to make ahead and frizzed for later. If you have planted to many peppers and you do not know what to do with them then stuffed them with meat, mushrooms, rice, quinoa, fish, salty cod fish or any other ingredients of your choice. Enjoy!
This post is also available in: Spanish
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